/rating_off.png "1 Star")
Loading...| 9 ounces plain white flour or 9 ounces whole wheat flour | |
| 7 ounces brown sugar | |
| 3 1/2 ounces porridge oats or 3 1/2 ounces oatmeal | |
| 1 tablespoon ground ginger | |
| 2 ounces preserved crystallized ginger , chopped | |
| 5 ounces softened butter or 5 ounces softened margarine | |
| 7 ounces golden syrup or 7 ounces corn syrup | |
| 3 ounces black treacle or 3 ounces molasses | |
| 1 teaspoon bicarbonate of soda | |
| 2 teaspoons vinegar | |
| 1/4 pint milk |
| 1. | Preheat the oven to 325°F (170°C). |
| 2. | Grease and line a 9-inch (23-centimeter) square baking tin. |
| 3. | Sift the flour into a mixing bowl. Mix in the sugar, oats, and ground ginger. Stir in the preserved ginger. |
| 4. | Melt the butter, syrup, and treacle together in a pan over low heat. |
| 5. | Put the bicarbonate of soda into a small bowl and mix with 1 tablespoon milk. Stir the vinegar into another small bowl with 1 tablespoon milk. |
| 6. | Stir both mixtures into the butter mixture. |
| 7. | Pour the butter mixture into the flour mixture and stir well. |
| 8. | Beat in the remaining milk to give a smooth, dropping consistency. |
| 9. | Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean. |
| 10. | Leave the cake to cool in the tin for 10 minutes before turning out to cool completely on a wire rack. |
Sticky and delicious, perfect for Bonfire Night celebrations.
High sugar content, contains refined flour.
Ginger is a natural anti-inflammatory that can aid digestion and reduce nausea. Oatmeal is a good source of fiber and can help lower cholesterol levels.
Leave a Reply